Cook the Chicken: In a large pan, heat 1 tbsp of olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and fully cooked, about 6-8 minutes. Remove and set aside.

Sauté Vegetables: In the same pan, add the remaining olive oil. Sauté the onion and garlic for 2-3 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.

Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Pour in the white wine (if using) and cook until evaporated. Gradually add the chicken broth, one cup at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process will take about 18-20 minutes.

Once the rice is creamy and cooked al dente, stir in the cooked chicken, Parmesan cheese, butter, and fresh parsley. Season with additional salt and pepper to taste.

Serve hot with extra Parmesan on top and a sprinkle of fresh parsley for garnish.